I'm not quite sure what qualifies this coleslaw as "Texas". Actually, I'm not that familiar with Texas at all, except that apparently everything is bigger there. Maybe since the recipe calls for straight-up, full-fat mayo, eating too much of it will cause you to live up to the Texan motto. I'll take my chances.
I scored a leftover prime-cut, perfectly rare new york strip steak from a dinner with my aunt and uncle. They were planning on throwing it away, and were suprised I wanted to keep it. Are you kidding me?! I can make at least two meals out of that steak. Who knows, maybe Grade A Prime meat has such grand protein levels that it also enables superhuman abilities. I don't want to miss out on that opportunity. I've always wanted to be Elasti-Woman.
To honor that perfectly good leftover steak, I chose to slice it thinly for tacos. The "texas" coleslaw served as a spicy, yet refreshing, accompaniment for the meal. It's an easy, tasty side dish for the many summer barbecues to come.
Texas Coleslaw Serves: 2
2 (heaping) T. Mayonnaise
1 t. lime juice
1/2 t. cumin
Salt
Pepper
1/4 head green cabbage, cored and thinly sliced
1 green onion, sliced
1 radish, thinly sliced
Fresh parsley, chopped
1.) Whisk mayo, lime juice, cumin, salt and pepper in a medium bowl. Add in cabbage, onion, radish, and parsley. Stir to combine. Taste and adjust seasonings, if needed.
adapted from: allrecipes.com
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